MUTABBAQ

SERVINGS:Makes 5 (25cm by 25 cm breads)Mutabbaq (in Arabic, means 'folded') is a Middle Eastern flatbread cooked on a stove. The bread dough is rolled and filled with spiced minced meat/egg mixture before being folded and then pan-fried. It can be served as an appetizer or a snack or part of a meal.

HOW TO COOK MUTABBAQ

METHOD

Knead the dough for about 8-10 minutes until the dough is not sticky and pliable.

Divide the dough into 5 small balls about 100g each (mutabbaq dough usually between 100g-120g).

AFTER you have formed the balls, then lightly coat them with oil to stop them from drying out or forming a hard 'coat' on top when covered.

Lightly oil a tray then place the balls and cover. Let them rest for a minimum of 2 hours (this is important to allow for the gluten to completely relax hence easier to 'roll' or they will tear when being pulled while making the bread).

PREPARATION & COOKING THE MINCED MEAT.(P/S: Due to regional variations and personal preference: Cook your minced meat,adding whatever ingredient as you like! The only rule is that the meat is 'dry' when fully cooked).This is how we prepared and cooked ours:

​Finely chop the onions. Keep aside.

Finely chop the coriander leaves (if using). Keep aside.

​Mince the garlic and ginger to a smooth paste. Keep aside.

If using the green chili, cut into small pieces.

Put the meat in a pot . Add the salt,minced ginger/garlic paste and all the ground spices (i.e everything you are using except the onions,tomatoes, green chilies and coriander leaves(if using)).

Under medium - high heat, brown the meat making sure to break all lumps (use the wooden spoon to break the lumps). Cook the meat until it is fully browned, then add the tomatoes (if using). Continue cooking the meat for about 10-15 minutes until it is fully cooked and is as dry as possible.

Remove from the heat and put aside to cool.

When completely cooled add the finely chopped onions, the chopped green chilies and the coriander leaves (if using) and mix to evenly distribute in the meat mixture.

The mixture is ready to be used in the bread​.

HOW TO ASSEMBLE AND COOKING THE MUTABBAQ

After 2 hours of resting the dough, put a heavy griddle on heat.

Prepare the work surface (The surface should be smooth and large enough, we want to end up with a dough circle about 45-50 cm diameter). Oil the surface with some cooking oil so that the dough will not stick and be easier to lift once the bread has been assembled.

Oil your hands and take one dough and place at the center of the oiled surface. GENTLY press the dough with your hands into a circle as big as you can possibly press with your hands. Make sure the center and the edges are pressed too (these are the areas we tend to overlook!) Once you have a circle as large a 30-40 cm diameter (and you think you cannot press any more using your hands!) its time to lift and pull. Use both hands, hold edges of the dough about 20cm apart (but on the same side) and GENTLY lift and then GENTLY PULLING TOWARDS YOU about 5-8 cm at a time (Do not try to pull alot at the same time as the dough will tear). Do the same on the other edges on the OPPOSITE side, until you get a 45-50 cm circle.

Place 1-2 spring rolls at the center of the pulled dough (optional). I find placing the spring roll pastry makes it easier to get the square shape and stops the bread from disintegrating when being lifted as the stuffing can be very heavy for a bigger bread or for a thinner dough as I make my breads very large with a very thin dough. If you are making a smaller bread/hence a thicker dough or once you master the technique, you can leave out the spring rolls.

Once you have your spring rolls placed on top of the bread, then its time to add your filling. In a bowl, add 1 cup (about 300- 320g) cooked minced meat and break 1-2 eggs. Mix evenly in the bowl then pour on the bread. (You can mix the minced meat and eggs directly on top of the bread/dough or you can do it separately in a separate bowl then pour on top of the bread - its entirely personal preference!).

Using a spoon, gently spread the minced meat/egg mixture all over the bread.

Then using both hands, hold the edges of the bread on one side and start folding/covering the minced meat creating a parcel/envelop sort of bread. Do the same on 4 sides of the bread.

Heat the pan under high-medium heat.

Sprinkle a little bit of oil on the pan before adding the bread onto the pan, the parcel/folded side UP.

Once the bottom has cooked and is brown in colour its time to flip over.

LOWER THE HEAT to low-medium then flip the bread over. You can use a fish turner to help with turning the bread.

Let the bread cook under low heat. Use the fish turner to gently press on top of the bread so that the stuffing is evenly cooked. TIP: The stuffing is still raw if it feels squidgy when pressed. Once the egg has fully cooked, the bread feels 'solid' when pressed .Once the bottom is cooked, add some oil ONTO THE PAN. Let the oil heat up before turning the bread from side to side while 'swirling' the oil under the bread. Or slightly lift the bread and tip the on the pan so that the oil gets under the bread. Then turn the bread so that the oil is evenly distributed.

You can tip the bread from once side to the other until you get the brown colour of your preference then lift and place on a plate.

You can cut into smaller pieces before serving.

Can be served with any type of sauce. Enjoy hot or warm!

More information & tips

1) Mutabbaq is usually sold as street food in different countries like Saudi Arabia, Yemen, East Africa, Indonesia,Malaysia,Thailand,Singapore, India etc. They can also be named differently but REMEMBER THE COOKING METHOD IS THE SAME FOR ALL MUTABBAK, the difference comes in the ingredients according to the regions/countries or just simply due to personal preference.2)Remember the dough ratio for flour to water is 1:¼ (cups).

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